Salsa Verde Chicken Skillet (Print Version)
# Ingredients:
→ Protein
01 -
2 cups shredded rotisserie chicken
→ Vegetables & Legumes
02 -
1 cup yellow onion, diced
03 -
3 garlic cloves, minced
04 -
1 can (15 oz) black beans, rinsed and drained
05 -
1 can (4 oz) diced green chiles
06 -
1/2 cup roasted corn
07 -
3 tbsp fresh cilantro, chopped
08 -
Optional toppings: avocado slices
→ Grains & Rice
09 -
1 cup long grain white rice
→ Liquids
10 -
2 cups chicken broth
11 -
15.5 oz salsa verde
→ Dairy
12 -
1 cup shredded Monterey Jack cheese
→ Oils & Fats
13 -
1 tbsp extra virgin olive oil
→ Spices & Seasonings
14 -
1 tsp chili powder
15 -
1 tsp sea salt
16 -
1/2 tsp ground cumin
17 -
1/2 tsp garlic powder
18 -
Dash of black pepper
19 -
Optional topping: red pepper flakes
# Instructions:
01 -
Warm the olive oil in a skillet over medium heat. Add the minced garlic and diced onion, cooking until fragrant.
02 -
Combine chili powder, sea salt, cumin, garlic powder, and black pepper in a bowl. Sprinkle the spice mix over the garlic and onion, stirring until aromatic.
03 -
Stir in the rinsed black beans, roasted corn, shredded chicken, diced green chiles, chicken broth, salsa verde, and rice. Mix thoroughly to combine all ingredients evenly.
04 -
Bring the mixture to a boil, then reduce heat to low, cover with a lid, and simmer for 15 minutes.
05 -
After 15 minutes, verify that the rice is fully cooked and has absorbed the liquid. If necessary, continue simmering until tender.
06 -
Turn off the heat and sprinkle shredded Monterey Jack cheese over the skillet contents. Cover and allow the cheese to melt for 2 to 3 minutes.
07 -
Top with chopped cilantro, avocado slices, and a sprinkle of red pepper flakes before serving.
# Notes:
01 -
For a creamier texture, cover the pan tightly when melting the cheese to trap steam.